Defining backpacker food, which brings uncreative comfort for tourists flocking to Bangkok, Saigon, Angkor Wat, and points beyond.

How did the Mozzarepa—a sweet corn arepa filled with an arm’s length of melted mozzarella—become a staple of street fairs?

Roti canai, despite its Indian name, ingredients, and links to the Tamil people of Southern India, is a bread born in Malaysia.

Reassessing the pioneering food brand Newman’s Own and the more than $500 million donated to charity.

She’s brilliant, terrifying, and a master of Mexican cooking. The 96-year-old writer ends an 840-mile trip from Michoacán to San Antonio with a very special delivery, and some thoughts on a cook’s pickled nopales.

This Pennsylvania Dutch specialty lunch meat is far from the bland bologna of your middle-school lunch table. The sweet and tangy cult favorite is beloved by locals and Pennsylvania expats across the United States. Bless mail order.

It’s messy, it’s fishy, and it will give you disastrously bad breath, but it’s all worth it for this Italian anchovy snack.

Collard greens may have traveled to North America with European settlers, but the technique for cooking them comes from somewhere else.

There’s a reason the instant noodle brand is the star of so many noodle shops in Thailand.

You may recognize it from wedding registries or the kitchen aisle at Target, but the timeless design is almost 100 years old.

A blogger is working her way through the Internet’s baking recipes, one detailed spreadsheet at a time.

Success can be a double-edged sword for the chefs and shepherds of marginalized cuisines, with media adoration and cookbook deals leading to unneeded compromises and ultimate failure.

Is it really possible to turn a legendary smoked whole hog into a recipe that home cooks—not just experienced pitmasters—can make at home?

Whether it’s slices of apples and pears left out for you after classes, wedges of oranges fed to you when you’re feeling under the weather, or just a bowl of painstakingly peeled grapes left on your desk as you’re cramming for an exam, it’s all love.

All hail the pizza world’s latest obsession. It’s giving Americans permission to celebrate the puffy, crispy, abundantly cheesy pies some of us have loved all along.

For some black families, chitlins are essential. For a younger generation, the polarizing dish is a dirty trick.

The online food hall is a haven for food sellers who otherwise can't get access to the food-business world—so long as they accept the risks that come with it.

The stars aligned in Hollywood when République opened. Now, with a new cookbook and a global empire, Marge Manzke is ready for the spotlight.

Understanding the Japanese concept of nodogoshi—“good feeling in the throat”—changed my perspective on soba.

The starchy dough is an everyday staple of several West African countries, and making it can be a physical and mental test of focus, strength, and stamina.

Ron and Leetal Arazi from NY Shuk want you to think of couscous as a meal’s nutty, flavorful main attraction—not just another side.